Culinary Travel: Guyana

Rice Field

Guyana is a paradise for nature lovers, adventure seekers, and the Eco-tourist alike. They boast an irresistible combination of fascinating and breathtaking natural beauty; pristine Amazonian rainforests; immense waterfalls;, amazing wildlife; blended with a vibrant indigenous culture, rich heritage and the most hospitable and friendly people in the world.

This dish is of West African origin and is popular in Rural Guyana around Emancipation Month. There are other variations of this dish using tubers and pumpkin.

Kanki

Ingredients:
1 lb fine cornmeal
1 Freshly grated coconut
1pt. Fresh milk. [not needed if coconut was grated by a juicer - yields its own milk.]
4oz. Raisins [optional]
2oz. Margarine (melted)
4oz. Brown sugar
4tbsp. Water ..[this is increased based on the dryness of mixture]
¼ tsp. Nutmeg ; 1/2 tsp blackpepper
A few drops of almond or Vanilla essence
Foil/banana leaves { leaves passed over fire to give pliability}

Directions:
Use a large mixing bowl and add all ingredients ..mixing well.

Make a pocket from the foil/banana leaf, each approximately (8in x 6in)

Leave an opening in the short side and fold over well the edges of the remaining two sides, to ensure that they are sealed.

Put about one or two spoonfuls of the mixture into each pocket and fold over top.

To seal by tying with a piece of dried banana stalk.

Place in a large saucepan of boiling water and simmer for approximately 1 to 1 1/2 hours.

To serve, remove foil or leaf .

Let Rawhide Travel and Tours help you with all your reservation needs. Call us at (602) 843-5100 or visit our website: rawhidetravel.com.

Presented By:
Rawhide Travel and Tours Inc
6008 West Bell Rd # F105
Glendale, Arizona 85308-3793
(602) 843-5100
rawhidetravel.com